“ It is generally made from mares’ or camels’ milk by a process of fermentation set up by the addition to the fresh milk of a small quantity of the finished article. This fermentation, which appears to be of a symbiotic nature, being dependent on the action of two distinct types of organisms, the one a fission fungus, the other a true yeast, eventuates in the conversion of a part of the milk sugar into lactic acid and alcohol. Koumiss generally contains 1 to 2% of alcohol, 0.5 to 1.5% of lactic acid, 2 to 4% of milk sugar and 1 to 2% of fat. ”